Does anyone have a secret ingredient to make Ragu pop when you can't use salt?
I just made a sausage Ragu - used a soffrito base (with added courgette to boost veg intake.) Then garlic, tomato puree, chicken stock. Then I handmade the sausages using fresh sage, nutmeg, onion and garlic granules. I cooked the sausage down until caramelised and added to the sauce.. aaaaand it's still really bland. (Will add the milk before warming up and serving later.)
Anyone have a secret ingredient?
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Pecorino will add salty flavour

I always put red wine in mine and some sugar to cancel out the sharpness of the tomato.

tumeric! just a bit, but i think it enhances stuff

Pecorino is sheep, not cow

I would add abit more of a stock cube from the chicken stock to give it more flavour.